Tsukiji Masamoto

This knife, which combines a traditional Japanese high-carbon blade with a Western style double-bevel edge, is a great choice for cooks who are mor...

This knife, which combines a traditional Japanese high-carbon blade with a Western style double-bevel edge, is a great choice for cooks who are mor...

This paring/petty knife, which combines a traditional Japanese high-carbon blade with a Western style double-bevel edge, is a great choice for cook...

Kasumi knives like this yanagi are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting...

This knife, which combines a traditional Japanese high-carbon blade with a Western style double-bevel edge, is a great choice for cooks who are mor...

Kasumi knives like this yanagi are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting...

This knife, which combines a traditional Japanese high-carbon blade with a Western style double-bevel edge, is a great choice for cooks who are mor...

Many carbon steel knives are made using coke fuel but Tsukiji Masamoto knives are made using charcoal, which produces higher quality blades because...

This knife from Tsukiji Masamoto, which combines a traditional Japanese high-carbon blade with a Western style double-bevel edge, is a great choice...

Kasumi knives like this yanagi are produced by hand-forging high-carbon steel (white steel 1) with iron. The carbon steel becomes the knife's cutti...

Kasumi knives like this deba are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting e...

Kasumi knives like this mukimono are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutti...

Kasumi knives like this usuba are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting ...

Kasumi knives like this deba are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting e...

Kasumi knives like this yanagi are produced by hand-forging high-carbon steel (white steel 1) with iron. The carbon steel becomes the knife's cutti...

Traditionally used for boning poultry, this knife does not have the flexibility of a typical Western boning knife but its sharp, pointed tip helps ...

This knife, which combines a traditional Japanese high-carbon blade with a Western style double-bevel edge, is a great choice for cooks who are mor...

Kasumi knives like this yanagi are produced by hand-forging high-carbon steel (white steel 1) with iron. The carbon steel becomes the knife's cutti...

Kasumi knives like this deba are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting e...

Kasumi knives like this yanagi are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting...

The gyuto is the Japanese version of the classic Western chef's knife but the blade is thinner and holds a sharper edge. Use it for chopping, minci...

Kasumi knives like this yanagi are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting...

Kasumi knives like this deba are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting e...

This knife, which combines a traditional Japanese high-carbon blade with a Western style double-bevel edge, is a great choice for cooks who are mor...

Kasumi knives like this takohiki are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutti...

Many carbon steel knives are made using coke fuel but Tsukiji Masamoto knives are made using charcoal, which produces higher quality blades because...

Kasumi knives like this deba are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting e...

Kasumi knives like this yanagi are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting...

Kasumi knives like this yanagi are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting...

The gyuto is the Japanese version of the classic Western chef's knife but the blade is thinner and holds a sharper edge. Use it for chopping, minci...

Kasumi knives like this Fuguhiki (Fugubiki) are produced by hand-forging high-carbon steel (white steel 1) with iron. The carbon steel becomes the ...

Kasumi knives like this usuba are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife’s cutting ...

Kasumi knives like this Fuguhiki (Fugubiki) are produced by hand-forging high-carbon steel (white steel 1) with iron. The carbon steel becomes the ...

Kasumi knives like this yanagi are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting...

Kasumi knives like this yanagi are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting...

Details Style : Sujihiki (Slicing Knife) Blade Steel Type : VG 10 Steel Handle material : Composite WoodBlade Length: 240mm (9.4")HRC : 61 Bevel ...

This knife does not have the flexibility of a typical Western boning knife but its sharp, pointed tip helps you ride the blade along bones, cartila...

Kasumi knives like this yanagi are produced by hand-forging high-carbon steel (white steel 1) with iron. The carbon steel becomes the knife's cutti...

Details Style : Sujihiki (Slicing Knife) Blade Steel Type : VG 10 Steel Handle material : Composite WoodBlade Length: 270mm (10.6")Weight : 6.7oz...